Obtención de una lámina biodegradable a partir de la lenteja (Lens culinaris) para el embalaje de alimentos

Abstract

The purpose of this research was the development of a biofilm from lentil starch (Lens culinaris) for food packaging. The starch extraction was carried out, and it was based on a 2k factorial analysis, where the variables of: speeds in RPM (A and B) and the crushing time (20-60 s) were modified. The extraction procedure was specified in: cleaning the raw material, crushing, filtering, decanting, drying, and sieving. Once the starch was acquired, it was characterized by physical, chemical and microbiological tests; the amylose test was performed at the National Autonomous Research Institute Agricultural (INIAP). Afterwards, the formulation of biofilms began, where the concentrations were changed in two variables: glycerin and starch, for which reason. Four treatments were performed with four repetitions, giving a total of 16 samples; finally, analyzes were carried out: traction, biodegradation, physical and chemical; the mechanical tests were executed in the Laboratory of Tanneries and Agro-industrial Fibers at ESPOCH. When the performance of the starch extraction was examined, the optimal treatment was chosen as the one that gave a total value of 120g corresponding to a liquefying speed of 20000 RPM and a time of 60 seconds. In the same way, the bioplastic with the best performance was the one corresponding to the values of: 3g of starch and 0.75mL of glycerin. It was concluded that the starch from lentils is ideal for the formulation of biofilms, since it meets the estimated degradation time and benefited food packaging, avoiding environmental contamination. Finally, it is recommended that for the formulation of biodegradable film, a previous study of the amount of starch present in the legume must be carried out, to facilitate the investigation.